When making oil cakes, is there any way to make them crispier?

Social and economic development is getting faster and faster, and people's requirements for the quality of life are getting higher and higherIf you want to make it crispy, you must work hard in three aspects, that is, choose flour, and the recipe of noodlesResttimeAt the same time, we need to pay attention to the fact that in the production process, we must be really too stone, so as to make our business more popular, I hope everyone can remember this.

1. Why the choice of flour is crucial.

We all know that oil cake is very in pursuit of taste, and there are very strict requirements for the selection of flour in oil cake.

Therefore, we must carefully purchase flour before buying it, only in this way can we better protect the taste of our food, and if there is no all-purpose flour, we can also use low-gluten flour.

Add a small amount of starch to match, so that the same effect can be achieved.

2. How should the recipe of dough be modulated.

We all know that everyone's method of mixing noodles is different, generally speaking, there are two ways to mix noodles, one is to add yeast, and the other is to add baking soda.

If you want to make a crispy pancake, then you have to choose baking soda, because we all know that baking soda can better increase the spreadability of the dough.

It also has a very good effect on the crispy texture of pasta, and I hope everyone can know this.

3. Why is it important to say that the time to wake up?

The dough should have enough time to rise, especially after adding baking soda, it must go through more than 12 hours of resting process, so that the oil cake will be more delicious, I hope everyone can know this trick.

To make fritters or oil cakes, the noodles and eggs have two functions, one is to enrich the taste and nutrition, and the other is to add eggs to make the oil cake taste more fluffy and crispy.

You can add some starch, you can also fry it for a while, you can also put more yeast when making oil cakes, you can also put in some sesame seeds, and you can also fry it for a longer time, so that the oil cake will be very crispy.

If you want the dough cake to be fluffier, after making the dough, you can fry the dough for about 20 minutes before frying it. After the raw embryo of the fried oil cake is made, more oil must be put in the pot, and it is best to cover the height of the oil cake, which is conducive to the oil cake floating up after frying. How do you know if the oil temperature is right?

After the oil is heated, put in a pair of chopsticks, there are many small bubbles around the chopsticks to indicate that the oil temperature is OK, adjust the heat to medium-low heat, put in the oil cake and start frying, do not rush to turn it when frying, let it set, quickly expand, float, and then turn over, fry until golden on both sides, and drain the excess oil.

The secret to making the baked cake crispy is that it must be made with oil shortbread, and the dough must be rolled out in multiple layers, and the dough must take a long time to rise, so that the baked cake can be crispy and delicious. The taste of the baked cake is particularly rich, and it tastes crispy, salty and delicious.

First of all, we need to use warm water and noodles, water should not be added at one time, but add little by little, when kneading the dough, knead it a few more times, so that it will be more crispy, and must not use boiling water to scald the dough, so that the cake will not be crispy. Be sure not to put baking powder when mixing the dough, the baked cake wants to be dead and not the dough, the dough is covered with plastic wrap, wake up for 20 to 30 minutes, remember not to wake up for too long, otherwise the baked cake will not be crispy. In the process of resting the dough, we began to make puff pastry, put the appropriate amount of flour, pepper, and salt into a waterless bowl, heat the oil, pour the hot oil directly into the puff pastry bowl, the hot oil must not be over the flour, we will smell a strong peppery smell, in fact, we can also according to our own preferences, add some peppercorns and ingredients, star anise, etc.

The subsequent rolling is the key, put the awakened dough on the panel, start rolling it out, but you must remember that the thinner the dough rolling, the better, pour the puff pastry into the rolled dough, wipe it evenly, and then you can sprinkle some green onions appropriately, roll up the large dough, cut it into a large dough agent, roll it a few times by hand, press it flat, and start rolling the cake, the key to the cake puff pastry is multi-layer, the number of layers plus the puff pastry, use the cake pan to fry over low heat, and the whole cake will be particularly delicious.

Baked cakes are a traditional food in China, so there are many improvements to the current practice, such as meat sandwich buns, that is, the baked cakes are cut from the middle, crispy to the slag of the baked cakes, plus chopped sauce minced meat and green peppers, a bite down, lips and teeth fragrant, to meet everyone's appetite, this baked cake can also be done at home, very convenient, the key is to have more layers, crispy and put, the baked cake is crispy and delicious, learn to go out to set up a stall are suitable.

First of all, it is necessary to pay attention to the ratio of raw materials, and then when making baked cakes, you must wait until 180 degrees, bake for about 15 minutes, and then you also need to knead and exhaust the dough repeatedly, and then you also need to roll it out.

You must pay attention to the heat, so that you can make it better, and the baked cakes are very delicious and crispy.

In fact, you should spread a layer of butter on the surface to make it more crispy.

Ingredients: 200 grams of flour, 10 ml of oil, 10 grams of minced green onions, 2 grams of Sichuan pepper powder, 2 grams of salt, 200 grams of flour, 10 grams of oil, 50ml of water, stir well, grasp well;

2. Prepare 10 grams of minced green onions;

3. Cut the dough and brush with oil, add minced green onions, 2 grams of pepper powder, 2 grams of salt, roll into a roll, brush the oil and press flat;

4. Brush the bottom of the pot with oil and put in the dough cake, and fry it on both sides until golden brown;

5. After that, take out and cut into pieces and serve.

Home-cooked small oil cake production ingredients: old flour fat: flour:

200 g, yeast: 2 g, water: 200 ml, main dough:

Plain flour: 200 grams, millet flour: 150 grams, yeast:

5 grams, old flour fat, eggs: 2 pieces, salt: 2 grams, baking soda

2 grams, milk: 80 ml, puff pastry: 150 grams, sugar:

35 grams

Crispy fluffy pancakes.

Ingredients: 500 grams of flour.

Yeast 5 grams.

1 egg.

Baking powder 6 grams.

Baking soda 2 grams.

Salt 5 grams. Cooking oil 20 grams.

Warm water 360 grams.

The fried pancake is super detailed, and the method is homely, soft and non-greasy.

Pour all the ingredients into the basin, the water content is particularly large, the shovel can stir without dry flour, and the lid is twice as large as the proofing.

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After proofing the dough, smear oil and pull a steamed bread-sized dough agent, press flattened, draw two knives in the middle to heat evenly, put the pot at high oil temperature, the oil temperature is about 180 degrees, turn over in about 30 seconds, and turn over again in about 20 seconds, and a pancake does not exceed one minute.

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Finished product drawing. Please click Enter a description.

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If you want to eat healthy oil cakes, then you still have to make your own food at home, although it is a little troublesome, but it is clean and healthy, and the family can eat it with confidence.

The list of ingredients is as follows:

500 grams of all-purpose flour, 3 grams of yeast powder, 1 egg, 10 grams of oil, and an appropriate amount of salt.

The steps are as follows:

and the process of raising the face.

Step 1: Divide half of the flour, beat in the eggs, add the yeast powder, salt to taste, pour in warm water and live into a soft dough.

Adding eggs to the dough can make the noodles more fluffy, and if you just add egg whites, it will be more chewy, and it is generally suitable for adding egg whites to make noodles.

The dough made by the blanching method is very soft and does not harden even when it is cold.

Step 3: Knead the two types of dough together, pour in 10 grams of oil and knead into a soft dough with a smooth surface.

Adding a little oil can make the dough smoother and softer, with a higher appearance, and it will be easier to knead the dough, without drying or being hard.

Step 4: Cover the dough with a lid, or cover with plastic wrap, and let it rise in a warm place at about 30 degrees to about twice the size, with a honeycomb inside and full of gas.

If you want to fry the pancakes the next morning, you can put them in the refrigerator at 5 degrees Celsius, and the fermentation rate of yeast will be reduced at low temperatures, and it will be just right the next day.

If it is overdone the next day and there is a little sour, prepare a little baking soda, boil the warm water and knead it into the dough.

Step 5: After the dough is ready, knead it slightly to expel the air. Roll into noodles and cut into small, evenly sized pieces. Then use a rolling pin to roll out a thin round sheet of dough and use a knife to cut two or three openings in the middle.

The process of frying oil cakes.

The steps are as follows:

Step 1: First prepare the oil pan, pour in an appropriate amount of oil, turn on high heat to raise the oil temperature to about 7-8 percent, insert chopsticks to make a lot of bubbles, and then adjust to medium-low heat.

Gently put the oil cake blank into the oil pan, and quickly turn it with chopsticks to make the oil cake evenly heated, if the dough is well, the more evenly heated when frying, the more beautiful the surface of the oil cake after frying.

Step 2: Fry until golden brown on both sides, remove the oil cake and put it on the oil pan to control the dry oil.

You can prepare a long chopstick, put it on the oil pan, and put oil cakes on it to control the oil. Or just use chopsticks to skewer the pancakes.

Tips] It is very important to control the temperature of the oil cake, you should adjust the socks at any time to disturb the heat, if the color changes too quickly when frying the oil cake, then the oil temperature is too high, at this time, you should make the fire slightly lower, otherwise the oil temperature is too low, you need to increase the heat a little.

Homemade oil cake] Ingredients for dough: 300 grams of all-purpose flour, 3 grams of salt, 5 grams of caster sugar, 1 gram of aluminum-free baking powder, and 190 grams of warm water.

Excipients: a little flour, appropriate amount of salt and pepper, appropriate amount of corn oil.

1. First, pour all-purpose flour, salt, caster sugar, aluminum-free baking powder and warm water into a basin and stir it into a dough with chopsticks.

2. Then knead the dough with your hands, no need to knead it smooth, after kneading, apply a layer of corn oil on the surface of the dough, cover with plastic wrap, and relax at room temperature for 20 minutes. The reason why the dough is oiled is to lock in the moisture of the dough, and it can also make the proofed dough have better ductility.

After a few minutes, knead the dough again, and the gluten has been sufficiently relaxed, so it is easy to knead until it is smooth. Tips, you can knead the dough and put it in the refrigerator the night before, so that when you get up the next morning, you can use it directly to make cakes, which is more time-saving and convenient.

4. Divide the kneaded dough evenly into 5 equal parts, and then cover with plastic wrap to prevent the surface from being air-dried.

5. Sprinkle a little flour on the kneading panel to prevent sticking, then take a small dough and roll it into a larger sheet with a rolling pin.

6. On the surface of the rolled dough sheet, first apply a layer of corn oil on the hand spring, and then sprinkle some salt and pepper and a little flour.

7. Roll it up from top to bottom, roll it tighter when rolling, and stretch it slightly longer after rolling.

8. Then roll it up from left to right, coil it into a circle, and plug the tail end at the bottom.

9. Then pat it flat with your hands, and then roll it into a pancake shape, and try to roll it out as thin as possible, so that the baked oil cake will be more delicious. The rest of the dough is shaped in turn.

10. Pour an appropriate amount of oil into the pot, put the finished cake embryo in the pot, fry it in oil over medium-low heat, and fry it until the bottom is set and hardened, and then you can turn it back and forth and fry.

11. Fry until the oil cake is golden on both sides, and then you can enjoy it out of the pan, so that the fried oil cake is delicious without brushing the sauce.

12. The finished product is really delicious, when you are making it, you can make more cake embryos at a time, and then send it to the refrigerator for cryopreservation, and when you want to eat it in the future, you can take it out and brand it directly, which is very convenient and trouble-free.

Compared to everyone who has eaten the baked cake, when thinking of the food of the baked cake, many people may think of Dalang. It can be seen from this that the popularity and influence of the baked cake are very widespread. It is a food suitable for all ages, and people usually eat it as breakfast in the morning, and a good pancake can supplement the motivation and energy that people need for work and study throughout the day.

Why would people like such a simple food so much? Is the acceptance so high? <>

That's because this kind of food can be found everywhere, for example, some breakfast shops, small shops, and some stalls, and some morning markets are sold. And **very cheap, this is the most important point, because this cheap** combined with the lovely taste makes this food particularly popular, especially for children. So what does the process of making such a food suitable for all ages look like?

How do you make it crispy? So let's take a look at its production process today. <>

First of all, the quality and crispiness of a piece of baked cake usually comes from the quality of the flour, and the baked cake made from a bag of good flour is very crispy, and the taste is not to be said. However, the taste of the pancakes made from a bag of low-quality flour will become very poor. Therefore, the choice of flour is the most critical factor in making the pancakes crispy.

The second is the production process. The first step is to heat the oil, be sure to wait for the oil temperature to be high enough, spread the dough, it must be a thin layer of dough, brush it with a layer of oil. Otherwise, it will bake and stick to the pan.

Then lay out and let the side of the pancake heat for about three or four minutes, and after forming, turn it over with a spatula. Then let the other side be heated, which is a little shorter than the time just now, because the other side has already been heated. So this side is about a minute or so, and you can brush the seasoning.

It will be better to use sesame oil and sesame seeds here, so that a crispy baked cake is ready, how about it, have you learned?